by Maria Russo in Events, Food Network Chef, August 12th, 2015
by Emily Lee in Recipes, August 11th, 2015
Sure, you may consider yourself a grill master for flipping a few burgers this summer, or even learning how to achieve those sought-after crisscross grill marks on your steak. But have you ever grilled for more than a day straight? In New York City this week, a team of two die-hard grillers took on that very mission in the hopes of not only breaking the Guinness World Record for a team marathon barbecue at The Finest Grillathon, but also setting a new one.
Hosted by Ball Park Park’s Finest, with Food Network’s own Tyler Florence on hand, the event started late last night, on Tuesday, when Susie Bulloch, from Utah, and Drew Battistelli, from Tennessee, first took to their grilling stations to kick off their marathon cookout. They set off to grill for a whopping 38 hours, in downtown Manhattan’s Gansevoort Square, which will mean that they’ve firmly surpassed the old record of 30 hours. On the menu are, of course, what else but Ball Park Park’s Finest frankfurters, along with other hearty grilled favorites. From juicy pork shoulder to tender beef, there was no shortage of classic and creative takes on beloved summertime fare.
by Guest Blogger in Restaurants, July 26th, 2015
Let’s just come out and say it: Sometimes it feels good to be bad. And sometimes, chopped onions and a modestly portioned square of cheese leave a lot to be desired. Plus, a cookout is no time to be well-behaved. Next time you’re grilling, throw caution to the wind by piling your burgers and hot dogs high with these extravagant toppings. (Think cheddar + smoky bacon + crisp onion rings — all heaped on top of one patty with reckless abandon.)
The simplest way to take a burger to new heights…
… is to top it with fries. Better yet, make them curly fries loaded with cheese. These Cheesy Fries (pictured at top) are the ultimate burger companion, but instead of serving them on the side, Food Network Kitchen piles them on top of juicy beef burgers, along with the classics, lettuce and ketchup. There’s no need to go any further than that; these crisp spuds doused in beer-cheese sauce are more than enough to sink your teeth into.
by Allison Milam in How-to, Recipes, July 23rd, 2015
By Sara Ventiera
New York may be the greatest food city in the world. Yet, no matter how many high-end steakhouses, sushi bars and tony trattorias move in, the Big Apple is still a hot dog town at heart. The love affair started in the mid-19th century, when German immigrants began proffering sausages on Bowery street corners. Now the official food of baseball games and summer cookouts, the hot dog has become a national obsession. Though street carts abound, enterprising chefs and entrepreneurs are also in on the hot dog game, selling everything from fancy Kobe beef franks to old reliable ballpark dogs with mustard and onions. Here’s where to sink your teeth into the city’s best frankfurters.
Check out the full gallery for all 10 great hot dogs.
by Jackie Alpers in Holidays, Recipes, May 15th, 2015
If your eyes were bigger than your stomach when you bought that economy-size bag of burger or hot dog buns, odds are you didn’t even make a dent, no matter how much of a blowout your backyard barbecue was. Now the fate of that not-so-empty bag is undoubtedly hovering dangerously near your trashcan. Have no fear. Instead of wasting buns simply because you’re out of hot dogs and hamburgers, rest assured that there are plenty of other ways you can put them to good use.
Transform Buns Into Breading
You better bet that leftover burger and hot dog buns can be transformed into crispy breadcrumbs. After drying the buns out in the microwave or oven and pulsing them into crumbs in a food processor, use them as breading for Food Network Kitchen’s crispy Breaded Chicken Cutlets.
by Maria Russo in Recipes, June 14th, 2014
Grilling season officially kicks off next weekend, and we’re here to make sure your Memorial Day cookout is better than ever. Start with one of the simplest things you could possibly throw on the grill: hot dogs. There are probably a million possible hot dog combinations. First you’ve got your bun options: honey wheat, potato, bolillo, baguette. Then you’ve got your options for sauce, cheese, veggies and other toppings. Finally, you’ve got your choices for the dog itself: veggie, chicken, Ball Park Frank, organic grass-fed beef … and sausages, oh, the sausages! Actually, all hot dogs are sausages, but we tend to put the spicier variety in its own category.
Summer party spreads like picnics and potlucks are an excellent opportunity to put your creative snacking skills to use and experiment with inventing new and exciting hot dog combinations, or host a summer soiree with a preloaded DIY hot dog bar to get your guests’ juices flowing.
Check out the full gallery for all 12 unexpected hot dog toppings.
by Amy Reiter in News, March 25th, 2014
Ketchup, mustard, maybe some relish and sweet, saucy onions. These classic toppings surely get the job done when it comes to making an everyday hot dog, but for a next-level cookout, try dressing up your favorite franks with nontraditional fixings. On this morning’s episode of The Kitchen, Katie, Marcela and Jeff introduced their creative takes on hot dogs with their West Virginia-Style Hot Dog, Mexican-Style Hot Dog and Depression Dog with peppers, respectively. This summer, follow the co-hosts’ leads by experimenting with unexpected toppings; just stick with your favorite ingredients and try to choose flavors that you know complement one another. Check out a few of Food Network’s favorite ways to build a better dog below, then browse Food Network Magazine’s roundup of 50 All-Purpose Condiments complete with must-see ideas for adding finishing touches to your grilled greats.
While Jeff’s Depression Dog from The Kitchen may have been deliciously simple, his Chicago-Style Hot Dog with Homemade Relish (pictured above) is perhaps the ultimate in hot dog indulgence. He starts with beef franks and tops them with white onions and yellow mustard, plus homemade pickles and golden-brown french fries flavored with celery seed. Jeff recommends building the dogs, then letting them steam for a few minutes before serving.
by Maria Russo in Recipes, July 20th, 2013
Trying to make something bigger — not to say better — than the next guy is almost as American as hot dogs. So there may be little quite so American as the gargantuan frankfurter served up Friday at the Miami-Dade County Fair with the goal of grabbing the Guinness record for the world’s largest commercially available hot dog.
The humongous wiener tipped the scales at 125.5 pounds, including the huge bun and heaping portions of ketchup, mustard, relish and sliced onions, according to the Miami Herald. Devoid of bun and condiments — “naked,” as the newspaper put it — the dawg weighed 51 pounds.
Created by Juicy’s Outlaw Grill, whose founder already holds the Guinness World Record for the largest commercially available hamburger, the ultra-large link was cooked for three hours on a 100-foot-long, 20-foot-tall, 27-ton mobile grill. (You can see the giant dog, which has yet to be certified by Guinness, cooking on the grill here.)
by Lauren Miyashiro in Recipes, June 13th, 2013
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each weekend, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features dressed-up hot dogs.
Ketchup and mustard may be two of the most traditional hot dog condiments, but you can surely dress up the everyday dog with deliciously creative twists on toppings. Like burgers and grilled chicken, hot dogs are blank canvases that can showcase seemingly any flavors you like or ingredients you have on hand. Try thinking of ingredient combinations you know work well together and using your favorite meals as inspiration to develop a next-level hot dog, like the ones featured below.
Showcasing the timeless pair of chili and cheese, Food Network Magazine‘s top-rated Chipotle Chili Cheese Dogs (pictured above) are full of bold, smoky flavors. The star element of this dog is the bold chili, featuring crispy sauteed bacon, cumin, meaty pinto beans and tomatoes. Once it’s thick and rich, spoon the chili atop snappy grilled hot dogs, then finish with shredded pepper Jack cheese, cool sour cream and scallions. Since this recipe calls for footlong hot dogs instead of ballpark-style dogs, it’s best to use hoagie rolls for buns. These hefty loaves will support the size of the hot dog and the weight of the chili; plus, they boast heftier dough than traditional hot dog buns.
by FN Dish Editor in Events, News, March 31st, 2013
I must confess: I’ve never been much of a hot dog person. At a tailgate or poolside, I’ll happily indulge. But when scouring the Internet for new recipes, franks are not usually on my radar. At least, that used to be the case.
There has been a lot of buzz around hot dogs during the last couple years, and the momentum hasn’t stopped. Not just for game day anymore, the popular American finger food has become trendy and edgy, pushing past traditional ketchup and mustard to embrace new and bolder toppings. Hot dogs are popping up on menus worldwide and taking over magazine spreads; the question is whether they’re worth the hype. I may have been a skeptic before, but after making Brooklyn’s Corniest Hot Dog, I am a firm believer. Corn and caramelized onions are a match made in heaven. Add bacon, and now we’re really cooking. Needless to say, this recipe was a winner.
Batter up! The 2013 Major League Baseball season opens tonight with the Texas Rangers at the Houston Astros. Long before the seats get filled, though, the concession stands will be busy getting ready for crowds that will consume countless hot dogs, hamburgers, and even macaroni and cheese. If you find yourself in stadiums in Cincinnati, Cleveland, Detroit, Milwaukee, Minnesota, San Diego, St. Louis or Texas this season, you’ll want to check out Food Network’s stands.
New home-run offerings include Red Hot Burgers, mac and cheese carts, tacos, quesadilla carts and sandwich stands.
Back this season in Cincinnati and St. Louis are the custom hot dog bars: Satisfy your craving for all-American classic ballpark fare with a quarter-pound hot dog served on a potato roll. And it doesn’t stop there. Top your dog with the basics: barbecue sauce, ketchup, mustard, relish and sauerkraut. Plus, choose from Food Network favorites: bacon chunks, fried onions, corn chips, griddled onions and peppers, shredded cheddar, smoky baked beans and a smoky-sweet jalapeno relish.
Headed to the park this season? Check out Food Network’s menus for the following stadiums.
Click here for the menu